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Pork Belly Bao Buns

Pork Belly Bao Buns

Pillowy soft bao buns stuffed with pork belly, carrots, cucumber, crushed peanuts, cilantro and hoisin sauce. The pork belly is a make ahead, but definitely worth the wait! Plan ahead and put these on the menu this week! They won't disappoint!

Ingredients
  

Pork Belly

  • 2 cups soy sauce
  • 2 cups brown sugar
  • 3 tbsp garlic powder
  • 5 green onions
  • 2 pounds pork belly, skin off
  • 4 1/2 cups water

Bao Buns

  • 3 1/2 cups white unbleached flour
  • 1/2 tsp instant dried yeast
  • 3 tbsp sugar plus a pinch
  • 1 cup lukewarm milk not too hot
  • 1 1/2 tsp baking powder
  • 1 tbsp vegetable oil plus extra for brushing dough

Instructions
 

For the Pork Belly

  • Combine the soy sauce, brown sugar, garlic powder, green onions and 4 cups water in a pot. Bring to a boil over high heat, stirring occasionally. Let cool to room temperature. Combine the marinade and the pork belly in a pan, cover and marinate for 24 hours in the refrigerator.
  • Preheat the oven to 300 degrees F. Set the pan with the pork belly and marinade in the oven. Cook until tender, about 3 hours.
  • Remove the pan from the oven. Set a second pan directly on the pork belly and weight it with canned goods to compress the pork belly. Refrigerate for at least 6 hours, or until the pork belly is firm.
  • Slice the pork belly into 3-inch-long blocks, and then cut into 1/2-inch-thick rectangles. Sear on both sides in a little oil until golden brown.

For the Bao Buns

  • Using your mixer with the dough hook attachment, stir together 1/4 cup of the warmed milk with the yeast and a pinch of sugar. Let the yeast poof for a few minutes or so.
  • In a separate bowl mix together the remainder of your dry ingredients.
  • Add in the remainder of your milk, oil and your dry ingredients. Let mix until the dough forms a soft smooth dough that is a little sticky still but comes away from the sides. If too dry add a tsp or so of water at a time until the right consistency, or if too wet add a tsp or so of flour. 
  • In a large greased bowl put in your dough ball and let rest covered with plastic wrap for about an hour or so until poofed.
  • Divide the dough until small balls and roll out unto a longish oval type shape. Brush the upper side lightly with oil and using a chopstick fold over and let rest on a greased baking sheet covered for another 20 minutes or so.
  • Using a chinese steamer basket placed over simmering water. Cut some parchment paper to lay each individual bun on. Do not crowd the basket, you may have to steam in batches. Steam for about 10 minutes until poofed and done.
  • Remove and fill with hoisin sauce, julienned carrots, sliced cucumber, cilantro and crushed peanuts. Add sriracha or chilis if desired